Grandma’s Applesauce Spice Cake

If you’d like to have a moist cake without all the refined ingredients, give Grandma’s recipe a try. This delicious applesauce cake recipe is a hit with children and adults, and it is one of the best healthy cakes recipes we have in our collection. We’ve taken this traditional recipe favorite and swapped sea salt for table salt, and white flour and white sugar for healthier alternatives.

Dessert often causes a great deal of stress for those trying to maintain a healthy diet. Dessert dishes are usually packed with sugar – it’s what makes them sweet! – and often loaded with saturated fat. Unfortunately, this makes dessert difficult to enjoy if you are concerned about your health or weight. Luckily, we’ve found a few solutions for enjoying dessert without sabotaging your health.

Another option is to choose healthier ingredients when making your desserts. Instead of buying a package of cookies from the supermarket, invest in high quality, healthy ingredients and whip up a batch of your favorite desserts in your own kitchen. This gives you complete control over what you are eating.

In a large mixing bowl, combine all dry ingredients, whisk well to combine. If using walnuts or raisins, add and toss in with dry ingredients. Set aside dry ingredients. Add the remaining ingredients in a medium bowl, whisk until combined.

Pour wet ingredients into dry and stir with a large spoon to incorporate. Pour into cake pan and bake 45 - 50 (check after 45 minutes) minutes or until a toothpick inserted into the center comes out clean.

This cake is best when completely cooled and even better the next day.

NOTE: Grandma's recipe called for 2 cups white sugar. Of course, I used an unrefined sweetener and reduced the sugar by 1/3 cup. Feel free to reduce it even more, maybe to 1 1/2 cups. Although I think it has just the right amount of sweetness. Since this is a dessert recipe, you can expect it to have some type of sweetener which in turn has added carbs and sugars. This, like any dessert, is meant to be an occasional treat!

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You can make a gluten-free/ wheat free all purpose flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr… – Scroll down the article and there are a couple of recipes. It's best to use a blend of flours to create a gluten free flour. Some brands such as Bobs Red Mill also sell a wheat free all-purpose flour.

You can make a gluten-free/ wheat free all purpose flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr… – Scroll down the article and there are a couple of recipes. It's best to use a blend of flours to create a gluten free flour. Some brands such as Bobs Red Mill also sell a wheat free all-purpose flour.

You can make a gluten-free/ wheat free all purpose flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr… – Scroll down the article and there are a couple of recipes. It's best to use a blend of flours to create a gluten free flour. Some brands such as Bobs Red Mill also sell a wheat free all-purpose flour.

You can make a gluten-free/ wheat free all purpose flour blend: https://skinnyms.com/going-gluten-free-tips-for-gr… – Scroll down the article and there are a couple of recipes. It's best to use a blend of flours to create a gluten free flour. Some brands such as Bobs Red Mill also sell a wheat free all-purpose flour.

I used part applesauce and part pureed butternut squash (no oil), and toasted pumpkin seeds and slivered unsulfured dried apricots. Added 1/2 tsp grated ginger. Phenomenal. Thanks for the jumping off point! I’ve found that applesauce can almost always be subbed for oil in baked goods. Extra moist!

Gale co-founded SkinnyMs. with a goal to provide women with delicious & clean recipes, fitness routines, and healthy ways to reach their ideal weight. Guided by her firm belief in clean eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run and has completed numerous half-marathons.